Made a meal last night with a Mediterranean vibe. Marinated leg of lamb that had been butterflied with olive oil, salt and a variety of fresh herbs ( oregano, thyme and rosemary ). Easy to toss on the grill. The best part were the sides. Couscous with roasted tomatoes and feta cheese.
16 Italian tomatoes sliced in half, skin side down. Put them on a roasting pan ( cookie tray with sides ) that was covered with parchment paper. Take 2 tbsp. brown sugar, 2 tbsp. balsamic vinegar, 2 tbsp. olive oil, and kosher salt. These are rough amounts. I basically tossed each ingredient over the tomatoes and made sure each tomato got its fair share. You could also mix everything in a bowl and then use a brush to coat each tomato. Roast this in the oven at 300 for about 2 hours or until the tomatoes start to dry up and caramelize. Once they do, I turned the oven down to 200 just to keep warm until I was ready to serve them.
2 Vidalia onions, chopped
1 1/2 cups couscous
1 1/2 cups chicken broth
pinch of saffron
In a frying pan, coat with olive oil and saute the onions until caramelized. Add in the couscous and continue to stir for another few minutes. To make life easy, I poured the chicken broth in a large glass measuring cup and added the saffron and heated it up in the microwave. Once the onions and couscous are completely incorporated and looking toasty, put into a bowl, preferably the one you are going to serve the couscous in. Then pour the chicken broth/saffron mixture over the couscous/onions. Cover with plastic wrap and let sit until done. Season with salt and pepper before serving.
I cut up feta ( I prefer French feta ) into the bowl. The combination of flavors works really well. Easy meal and really good. If there are more people, easy to double this recipe or triple.